Instructions

Heat oil in a large saucepan over medium heat. Add onion and cook until softened, 3-5 minutes, stirring often. Add squash and cook until it starts to soften, about 5 minutes, stirring occasionally. Add kernels from one ear of corn along with the garlic, stir, and cook another 3-5 minutes, stirring occasionally. Add vegetable broth, basil, salt, and pepper, bring to a boil, reduce heat to a simmer and let simmer about 5 minutes.

Transfer mixture to a blender in 3 batches, being careful not to fill the blender too high as the mixture will be hot. Puree each batch until smooth, transferring the pureed portions to a separate large measuring cup or bowl as you go. Once everything has been pureed, return it all to the saucepan over medium heat. Add the remaining corn along with the jalapeno, and let simmer gently for another 5 minutes.

Remove from heat and stir in the lemon juice. Add additional seasoning to taste at this point. Serve warm and top each portion with about 1 tablespoon each of feta and chives (or more, if desired).